Mince pies

Mince pies

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(24 ratings)

By

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Cooking time

Prep: 45 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 16

Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
319
protein
4g
carbs
44g
fat
16g
saturates
9g
fibre
1g
sugar
26g
salt
0.05g

Ingredients

  • 1 large jar mincemeat (about 600g)
  • 2 satsumas, segmented
  • 1 apple, finely chopped
  • zest 1 lemon
  • little icing sugar, for dusting

For the pastry

  • 375g plain flour
  • 260g unsalted butter, softened
  • 125g caster sugar, plus extra for sprinkling
  • 1 large egg, plus 1 beaten egg for glazing

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Method

  1. Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.
  2. Scoop the mincemeat into a bowl and add the satsumas, apple and zest.
  3. Heat oven to 220C/200C fan/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.
  4. Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.

Recipe from Good Food magazine, December 2011

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Comments

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cwebster24's picture
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Made these 3 times this Christmas and they went down a treat with colleagues and my family. I had to make mine smaller than muffin tins (used a regular cupcake tin) as I ran out of pastry but I may have had the pastry a fraction thicker as it got sticky and difficult to roll out as my kitchen was quite hot at the time. I didn't follow the mince meat recipe, I just used jars of shop bought mince meat so can't comment on that aspect but the pastry was delicious, a lovely short texture and you could really taste the butter. Will definitely make them again next year!

ladylinda's picture
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I'd made my own mincemeat with plenty of rum and brandy in it a few weeks before Xmas, so instead of using a bought jar i used that and it was really good.

ladylinda's picture
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These are the best Mince Pies i have ever made. The pastry was just melt-in-the-mouth. I'd made my own 'boozy' mincemeat a few weeks before, so the satsumas and apple went down very well.
Will definately make these again.

mighty_south's picture
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Mine didn't come out quite like in the picture but they did come out quite well though and no problems getting them out of the tin. They did ooze out some of the filling, but maybe I put a little too much in, also I left them in the oven for 20 mins as well so maybe that was too long because the pastry was a little darker than illustrated. The only thing I am not sure sure about is the satsuma, think I will cut the segments in half next time.

pablopicasso's picture
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Lovely recipe, a little bit more involved than my usual plain pastry recipe, but well worth the effort. I made them with exact ingredients, and used a muffin tin, but because of previous feedback, I put a circle of baking parchment in the bottom of each one (made 12), I also very lightly greased the tin. Another slight adaptation was that I put the pastry to rest for 10 minutes in the freezer to help with quick chilling and finally, I left to rest until only just warm before turning out. Result was perfect (whole) mince pies, not a crumble in sight which was a pity coz I usually like to eat any defective ones before anyone see's them!

billyrigg's picture
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This recipe adds that little bit of extra deliciousness to bought mincemeat. The lemon itself adds to the taste, and it is a good one! I need to hide these so that my wife doesn't eat them alll! The recipe was easy to follow, and informative.

I will be using this recipe from now it. It is so much nicer than normal mince pies!

lemsford45's picture

Best ever Mince Pies, greased tins and dusted with flour they came out perfect.

cjolly's picture
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Tasted fantastic, but mine didn't look as neat as Paul Hollywood's! I think I overfilled the muffin tin ones (bit messy to get out of the tin), but made the next batch in normal bun tins and they were fine.

miadaltas's picture

I'd already made my mincemeat so just made the pastry part of this recipe. Read the other comments about the pastry being too short but decided to risk it as I consider myself pretty adept at pastry making. The mince pies I made in tins were a mess - would not come out in one piece for love nor money. But the ones I made in silicone trays (mini sized) were prefect. However, I think I still prefer a plain shortcrust pastry - seems to balance out the sweetness of the mincemeat better...

njb1001's picture
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Pastry took a while to come together, but they taste great.

I added some brandy to give them a kick. I will put some more chopped nuts next time.

For the second batch I made them in pastry cases - not a good idea. The insides spilled and they were really difficult to get out of the case. I think using a cold greased tray with a slip of greaseproof paper is the best way to get them out.

susiqsi86's picture
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It had never occurred to me to use a shortbread-type dough to make mince pie pastry before - what a revelation!
I found the dough difficult to work with the first time I tried it, but more egg and some extra fridge time sorted it out.
Easily the best mince pies I've ever had (sorry Mum!).

bezza110's picture
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This pastry recipe is by far the best I have ever made, short but not too short perfect

sallyh99's picture
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Forget to rate the receipe!

sallyh99's picture
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It's the first time I have used this pastry for my mince pies and they were perfect - best ones I have ever made. I actually ordered small foil pie cases, the type you get in shop bought pies, for mine and they fell out of them! I did butter them slightly before use though! I will definately be making this pastry again.

salelliesteve's picture

Be careful feeding mince pies to your dog - raisins are toxic to them & can cause severe kidney problems :(

helensmillie's picture
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Like some of those who have gone before me, I found this pastry way too short...I added quite a bit more flour while trying to roll the pastry as it was so wet. I've still struggled to get the pies out of their tins. I think I will stick with a more traditional pastry for my pies next time. Our dog absolutely loves them though...can't get enough of them!!!

shona-forbes's picture

These mince pies are very good, although I had to add an extra egg to my pastry mix to get it to stick together, but they still turned out really well and the pastry is amazing. Perhaps our eggs are a bit smaller here in Canada.

pumpkin32's picture
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Tried making these today, and I eventually had the same problem as mentioned in Dee's comment. I could not get them to come out of the tin without breaking them up. The end result was a complete mess that got binned which is a shame because otherwise they appeared perfect. I'll try again but maybe with a different pastry recipe.

harrytabby's picture
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My 3 year old daughter and l really enjoyed making this recipe. I have not made pastry since I was at school, I usually cheat and buy some but thought making our own would be so much more fun than playing with play dough! I particularly enjoyed making shop bought mincemeat our own. They obviously looked nothing like the picture but tasted delicious, well worth the effort.

pieiman's picture

Just made them...Absolutely gorgeous !
Totally buttery & short texture.
Well done to Paul Hollywood- no soggy bottom !!
This is one to keep on your binder !

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